9
Mar 10

Gorgonzola dolce (cheesy lover #72) and the Kat Cheese Challenge

Pumpkin Publog1 comment • 239 views

Kat graciously offered to come and lend her tastebuds to science. She is not a fan of blue cheese, and I wanted to test some tasty, friendly and approachable blues on some blue-hater. We got some sqidgy creamy dolcelatte and some spicy cashel blue, as well as an emergency backup goat cheese, and armed with knives and bread, we sat down to do some serious tasting.

Gorgonzola dolce

A blue cow’s cheese, made in Italy, and bought from The Tasting Room

We have a slice of this milky, melty, sparsely blue-smattered cheese. It’s pale and creamy, with a slightly darker rind. It’s got an almost jelly-like soft texture, smooth and silky, and very melt-in-the-mouth-ish.

This is very exciting! Kat smears a wedge of this soft cheese onto her piece of baguette, and chomps down on it. It ‘tastes of blue cheese’, unsurprisingly. It’s tangier than she anticipated, and soggy. She gamely eats the rest of the piece – it can’t be terrible – but declines to try another piece.

The taste – and this is not meant as a complaint, at all – reminds me a little of the toilets at Glastonbury. I’m not sure that I want to examine this thought any further.  As well as a whiff of long-drop, this is a very sweet and milky blue cheese. The blue taste is quite mild, and the caramelly fudgey milk taste is like milkshake. This cheese is smooth, sweet and gentle. It’s possibly a little too unassuming but gorgeously gloopy.

Cashel Blue

This was written about in more detail here.

Next up is this soft and spicy blue; it’s been a favourite of mine for years. Kat tries it and declares that it ‘doesn’t taste of blue cheese’ (I dispute this assertion) and proceeds to munch her way through this with relish. SUCCESS!

Next up, in the Kat Cheese Challenge, will be some Roquefort.

Comments

  1. 1
    graciousviv on 9 Mar 2010 #

    The aversion to blue cheese runs in the family so I think you can consider this 1 x win. I can only tolerate Roquefort in sauce form or Morbier in its natural state (I am not sure whether the latter even qualifies as blue).

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